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Watercress soup

by Christina Julia

Watercress soup

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 onion, chopped
  • 15g/1⁄2oz butter
  • 350g/12oz watercress, roughly chopped
  • 1 tablespoon plain flour
  • 1.2 litres/2pt vegetable stock
  • 1⁄4 teaspoon grated nutmeg
  • 50ml/2fl oz single cream
  • 2 eggs, hard-boiled and finely chopped
  • salt and freshly ground black pepper


  • Sweat the onion in the butter for
    2 minutes, add the watercress and
    cook, stirring with a wooden
    spoon, for a further 2 minutes. Stir
    in the flour. Remove from the heat
    and gradually blend in the stock.
  • Return to the heat, and bring to the
    boil, stirring. Season with salt,
    pepper and nutmeg. Reduce the
    heat and simmer for 20 minutes.
  • Blend or process to a purée, and
    return to a clean pan. Stir in the
    cream and reheat gently. Sprinkle
    the chopped eggs on top and serve

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